New Hampshire Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Heather
Tonight I'm making the recipe you posted last week with the pork tenderloins and the glaze. It sounds so good. Wish me luck that I don't 'F' it up!
Re: Heather
it's pretty simple. Do yourself a favor and double the glaze because you just want to drink it
It also is nice drizzled over rice or a green veggie if you make it with that ( i usually do asparagus).
also, sometimes, because i'm lazy, I will sear and brown the outside of the tenderloins and then cut them into medallions and let them simmer all the way through in the sauce because it keeps them SO moist. (and cooks faster)